Focaccia Robiola Food

FOCACCIA ROBIOLA

Steps:

• Dough: Combine the yeast, salt, olive oil, and lukewarm water. Stir to dissolve the yeast and let sit for 5 minutes. Gradually add the flour and knead, to form a firm dough. Cover and let rise for 2 to 3 days in refrigerator, to develop a sourdough taste.
• Preheat oven to 550 degrees F, with a pizza stone on the middle rack, for 15 minutes. Roll out 8 to 10 ounces of dough, to form a 12-inch diameter focaccia. Using pastry docker (or fork) "dock" dough, to release steam produced during cooking of dough. Drizzle a little olive oil on dough and spread to cover evenly. Drizzle a pinch of salt evenly over top of dough. Place on stone in oven and cook for 8 to 10 minutes. For a golden-brown top, place under broiler for 15 to 20 seconds. Take the focaccia out of the oven and, while still hot, slice in half horizontally like an English muffen. Spread 6 to 8 ounces of Robiola cheese on the bottom half. Place top half back on. Lightly drizzle the white truffle oil over the top of focaccia. Place back in oven just long enough to melt cheese. Serve and enjoy.

PIZZA

Steps:

• Place water, yeast, salt and olive oil in a large bowl and let the yeast dissolve. Put the yeast mixture in the bowl of a standing electric mixer and add enough of the flour until it comes together and using the dough hook, knead the mixture until smooth. Let rise for 1 hour. Divide the dough into 6 ounce pieces and roll out into a 12-inch round.;
• Place ingredients in a saucepan and cook for 20 minutes.;
• Combine all ingredients in a roasting pan and roast in a preheated 450 degree oven for 20 to 25 minutes.
• Oven-Dried Tomatoes: 20 plum tomatoes sliced in half and seeds removed Olive oil Chopped basil Chopped fresh tarragon
• Place tomatoes on a baking sheet and drizzle with olive oil and sprinkle with the herbs. Bake in a preheated 250 degree oven for 4 to 5 hours until very soft and dry.
• Focaccia Robiola: 6 ounces pizza dough, rolled into a 12-inch circle and docked Olive oil Robiola cheese White truffle oil
• Roll the dough into a 12-inch circle and dock with a fork and brush with olive oil. Bake the dough in a preheated 500 degree oven until golden brown. Remove from oven and let cool slightly. Slice the pizza in 1/2 horizontally and fill with the robiola cheese. Return to the oven and bake for 10 minutes. Remove and drizzle with truffle oil.
• Pizza Piegata: 6 ounces pizza dough 1/2 tomato sauce, recipe above 1/4 pound thinly sliced fresh mozzarella 1/2 cup roasted wild mushrooms 4 oven-dried tomatoes, chopped 2 canned artichokes, thinly sliced 1/2 cup arugula leaves 1/4 cup Gaeta olives, chopped 3 slices prosciutto thinly sliced Olive oil
• Preheat oven to 500 degrees. Roll dough out into a 12-inch circle. Spread the ingredients over the surface and fold the dough over into a half moon. Place on a baking sheet or pizza stone and brush with olive oil. Bake until golden brown, about 20 to 25 minutes.